食品与发酵工业 >

2021 , Vol. 47 >Issue 14: 176 - 182

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026130

生产与科研应用

月桂酰精氨酸乙酯对牦牛鲜肉肠贮藏期间品质的影响

  • 彭美玲 ,
  • 郝刚 ,
  • 唐善虎 ,
  • 李思宁
展开
  • (西南民族大学 食品科学与技术学院,四川 成都,610041)
硕士研究生(郝刚副教授为通讯作者,E-mail:Indianahg@hotmail.com)

收稿日期: 2020-11-09

  修回日期: 2020-12-10

  网络出版日期: 2021-08-20

基金资助

国家重点研发区计划(2018YFD0400101);研究生创新项目(CX2020SZ42)

收起

Preservative lauroyl arginine ethyl ester on the quality of yak sausage during storage

  • PENG Meiling ,
  • HAO Gang ,
  • TANG Shanhu ,
  • LI Sining
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  • (College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China)

Received date: 2020-11-09

  Revised date: 2020-12-10

  Online published: 2021-08-20

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摘要

将月桂酰精氨酸乙酯(lauroyl glycine ethyl ester,LAE)单独使用以及与壳聚糖(chitosan,CS)及乳酸链球菌素(Nisin)进行复配应用于牦牛鲜肉肠的保鲜,考察了15 d贮藏期内汁液流失率、pH值、感官评价、蒸煮损失率、挥发性盐基氮等各项理化指标以及菌落总数的变化,并用CFU-time关系模型评估各保鲜组抗菌效果。结果表明,总体的保鲜能力大小为:LAE+Nisin+CS>LAE+CS>LAE+Nisin>LAE(0.3 g/kg)>LAE(0.1 g/kg)(P<0.05),最优保鲜配方为LAE(0.2 g/kg)+ Nisin(0.3 g/kg)+CS(5 g/kg)。含LAE组能显著推迟细菌生长到达最大速度的时间(Δtc),最优配方组能推迟9.1 d。实验证明,LAE及其复合保鲜在一定时间内可显著抑制牦牛鲜肉肠中微生物生长,提高保鲜能力,延长货架期。

关键词： 月桂酰精氨酸乙酯; 壳聚糖; 乳酸链球菌素; 牦牛鲜肉肠; 抑菌剂

本文引用格式

彭美玲 , 郝刚 , 唐善虎 , 李思宁 . 月桂酰精氨酸乙酯对牦牛鲜肉肠贮藏期间品质的影响[J]. 食品与发酵工业, 2021 , 47(14) : 176 -182 . DOI: 10.13995/j.cnki.11-1802/ts.026130

Abstract

In order to study the application of N-lauroyl-L-glycine-ethyl ester (LAE) in the preservation of yak sausage, the LAE and compound preservatives containing chitosan (CS) and Nisin were formulated and optimized, and its preservation effect on yak sausage was evaluated by determining the changes in juice leakage, pH value, sensory evaluation, cooking loss rate, volatile basic nitrogen and a total number of bacteria during the storage of 15 d. Modeling of the CFU-time relationship was carried out to provide a better evaluation of the antibacterial activity of LAE. The results demonstrated that the overall fresh-keeping capacity was following: LAE+Nisin+CS>LAE+CS>LAE+Nisin>LAE(0.3 g/kg)>LAE(0.1 g/kg) (P<0.05), and the optimal fresh-keeping formula was LAE 0.2 g/kg, Nisin 0.3 g/kg and CS 5 g/kg. The groups containing LAE could significantly defer the time of the bacterial to reach maximum growth speed (Δtc), and the Δtc of the optimal formula group was 9.1 d. The LAE and compound preservative has a significant effect on preserving the quality of yak sausage during storage.

Key words： lauroyl arginine ethyl ester hydrochloride; chitosan; Nisin; yak sausage; bacteriostatic agent

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